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Associate.com - Share Your Recipe!

Recipe Name: Low Fat Pesto - Lacto/vegan Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 Cup(s) Chopped fresh basil, leaves
1 Cup(s) Chopped fresh parsley
italian
1/4 Cup(s) Bread Crumbs, To 1/3 C
Toasted
2 Tablespoon(s) Grated parmesan cheese, or
Parmesan-style soy cheese
note
2 Cloves Garlic, To 3 Minced
3 Tablespoon(s) White Miso, Note
1/4 Cup(s) Water, To 1/3 C
Directions:
Note: found in Health Food StoresPut all ingredients except water in
blender or food processor; pulseuntil minced. With machine running,
add water to desired consistency.Makes about 1
cup.Lacto/VeganVariation: Replace cheese with 2 T toasted walnuts or
pine nuts.According to magazine: Per Tablespoon: Cal 19 Fat 1g Carb 3g
Fib 0.4gPro 1 g Sod 146mg Recipe By : Vegetarian Times, June 1996,
pg 56Posted to Digest eat-lf.v096.n192Date: Sat, 19 Oct 1996 11:19:29
-0700From: Reggie Dwork <reggie@reggie.com>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8264
Calories From Fat: 4879
Total Fat: 550.4g
Cholesterol: 2183.1mg
Sodium: 21622.3mg
Potassium: 4748.5mg
Carbohydrates: 380.5g
Fiber: 69.5g
Sugar: 18.6g
Protein: 503.1g


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